Eggplant Salad

Eggplant has to be one of my favourite veggies, love them! So quick to prepare and they taste great hot or cold.

INGREDIENTS:

4 or 5 slices of 0.5 cm thick eggplant

2 handfuls of lettuce

handful of cucumber, sliced

1/2 a tomato, sliced

1 teaspoon of extra virgin olive oil

Protein – 1 chicken breast, boiled eggs, leftover fish or veggie patties

Salt and Pepper

Optional: Top with nutritional yeast and hemp seeds.

METHOD:

For the eggplant.

Fry eggplant on medium heat in oil with a pinch of salt on each slice. Add lid on top and cook through until soft and brown on the bottom. Flip and continue cooking until golden. Cut into quarters and serve with remaining salad ingredients.